Season 3, Episode 2

Southwestern

Bobby Flay creates a brunch menu that honors classic Southern dishes and flavors. He's making Deconstructed Roasted Tomato Grits and Shrimp with Sauteed Baby Mustard Greens and Bacon "Confit" as well as some Streusel Topped Baked Peaches with a sweet Sorghum drizzle on top. And you won't believe his larger-than-life punch bowl of Hibiscus Tea Sangria!
See Tune-In Times

Recipes From This Episode

Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"

Streusel Topped Baked Peaches with Sorghum Glaze

Hibiscus Tea Punch

Upcoming Airings

See Full Schedule
Monday
Nov 7
8:30am | 7:30c
SOBE Style
Tasty Trattoria Brunch

So Much Pretty Food Here